Green and Gold Chicken Soup
Green and Gold Chicken Soup - Typical italian food: Simply made, but incredibly delicious
Healthy, because
Even smarter
Nutritional values
Low in calories, but rich in vitamins: Especially the fat-soluble vitamins A, D and E are in this soup. The daily requirement of eye vitamin A is even completely covered. It is not only important for vision, but also for wound healing, reproduction, the skin and the immune system.
If it is not the season for young spinach, use chopped frozen spinach. It can be added frozen to the stock, but must then simmer for a correspondingly longer time until it is defrosted and cooked.
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 248 mg |
Ingredients
- Ingredients
- 1 ¼ pints Chicken broth
- 1 oz Parmesan
- 2 eggs
- peppers
- 4 ozs fresh, baby Spinach
Kitchen utensils
Preparation steps
Bring chicken broth to a boil in a pot. Grate Parmesan finely and whisk vigorously with eggs and pepper in a bowl.
Trim spinach, remove coarse stems, rinse and spin dry. Cut into thin strips. Add spinach to the broth and cook for 2 minutes.
Add the egg-cheese mixture to the boiling broth while stirring continuously. Bring to a boil, then ladle soup into warmed cups. Serve with toasted whole-wheat bread, if desired.
